Matcha in Vietnam: A New Chapter in an Old Tea Culture

Vietnam is a land steeped in tea. From the misty highlands of Thái Nguyên to the family tables of Hanoi and Saigon, tea is not a trend — it’s a tradition. Strong green teas are poured over conversations, ceremonies, and quiet afternoons. Bitter at first, then lingering sweet, it reflects the Vietnamese palate: layered, patient, and full of depth.

So when matcha arrived — with its vibrant color, earthy aroma, and smooth, energizing calm — it wasn’t foreign. It was familiar, yet new. A cousin from afar, finding a home in local hands.

Today, you’ll find matcha woven into Vietnam’s modern café culture, where the old and new meet daily. It’s blended with condensed milk in Saigon’s bustling alley cafés, poured over ice in Hanoi’s minimalist tea shops, and stirred into chè-style desserts next to mung beans and pandan jelly. Young creatives and old souls alike sip it while working, resting, or just watching the city pass by.

And though the matcha itself is still mostly imported, the way it’s served — sweetened with local ingredients, chilled for humid afternoons, or topped with salty cream — is undeniably Vietnamese.

Our Matcha Latte celebrates that fusion. We use whole milk to bring out matcha’s richness, creating a drink that feels like both a quiet moment and a small indulgence. It’s not about following tradition exactly — it’s about adapting it, like Vietnam always has. Taking something global, and making it feel like home.

Because in Vietnam, tea is more than a beverage — it’s an invitation. A pause. A daily ritual made your own.